📖 Instructions

1. Get started by whisking together the peanut butter, soy sauce (or tamari for gluten-free), rice vinegar, sesame oil, honey (or maple syrup for vegan), garlic, and ginger in a large mixing bowl. If the sauce is too thick, add water, one tablespoon at a time, until it reaches a pourable consistency. Pro-Tip: Taste and adjust seasonings as needed. I like mine with an extra pinch of ginger!
2. Cook the noodles according to the package directions. This usually involves boiling them in water for 5-7 minutes, but it can vary depending on the type of noodle you're using. Make sure they're not overcooked – slightly al dente is perfect. *oops almost forgot that crucial tidbit.*
3. Once the noodles are cooked, drain them immediately in a colander and rinse under cold water to stop the cooking process. This also helps to prevent them from sticking together, which, let's be honest, is always a plus.
4. Add the cooled noodles to the bowl with the peanut sauce. Toss everything together until the noodles are evenly coated. This is where things get really good. Make sure every strand gets a loving hug from that flavorful sauce.
5. Add the shredded carrots and cucumber to the bowl. Toss gently to combine. You want to distribute the veggies evenly throughout the noodles without bruising them. (If you can't find pre-shredded carrots, shred them yourself using a grater or vegetable peeler).
6. Garnish with chopped peanuts and sesame seeds. A little sprinkle of green onions adds a pop of color, too. Now step back and admire your work...you made this!
7. Serve immediately or chill in the refrigerator for later. These noodles are fantastic cold, making them ideal for meal prepping or a quick lunch. If chilling, you might want to add a splash of water before serving to loosen the sauce.